Roasted Beet Salad Watercress, Lentils and Sopressata

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 1/2 cups roasted beets -- see note
1 cup cooked lentils
1 bunch watercress -- washed, spun dry
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 small Italian country bread slices -- toasted and cooled
8 ounces sopressata sausage -- thinly sliced
6 ounces taleggio cheese
 

Preparation:

* Note: See the "Roasted Beets" recipe which is included in this collection. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673)